Paleo Beet & Cauliflower Hummus
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 oz
 
Ingredients
  • 1 medium beet (roasted)
  • 1 cup cauliflower florets (about half head of a cauliflower)
  • 2 tbsp tahini
  • 2 garlic cloves (roasted)
  • juice from ½ lemon
  • 1 tbsp sesame seeds
  • 1 tbsp olive oil
  • salt + pepper to taste
Instructions
  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. Place the peeled beet cut into quarter and the garlic cloves in aluminum foil, wrap it and bring it to the oven for about 45 minutes. It doesn't matter if you overcook it or undercook it, we just want to get it to a soft texture so it's easier to blend.
  3. Meanwhile, add the cauliflower florets to the steamer for a couple of minutes (3-4), just to soften up a bit.
  4. Remove the beet and garlic from the oven and let it cool off completely.
  5. Add all the ingredients to the food processor (I used a Vitamix) and blend. Different appliances will require more or less time. For me, using a Vitamix, it took a total of approximately 2 minutes of blending, stopping a few times to bring the ingredients together. As long as you reach a smooth consistency paste like, you are good to go.
Recipe by Garden in the Kitchen at https://gardeninthekitchen.com/best-paleo-vegan-hummus-recipes/